La Provence

High quality cooking

La Provence in Driebergen brings sunshine to your plate. Owner-chef André van Alten is behind this, as everything that emerges from his open kitchen excels in every respect. The wine list curated by hostess and sommelier Tanja Klok is also noteworthy, featuring primarily French wines with numerous organic certifications. Host and sommelier Tim Grashuis notes that excellent guidance is available for non-alcoholic pairings, and demand for them continues to grow. The amuse-bouches are delightful, flavorful and colorful with meticulous attention to detail. The mini nashi pear slice from the restaurant's early days, when André's father operated a butcher shop there complete with a vending machine, serves as a small homage to bygone eras. The starter of marinated kingfish tranches is flawlessly executed, surrounded by a vinaigrette based on huacatay, or black mint. Visually striking is the presentation of the young yellow and green zucchini garnish, shaped into a neat ball with a playful dimple at its center. The North Sea crab with finely chopped kimchi is accompanied by La Ratte potato foam, crispy-fried capers, potato, and chives. A glass of alcohol-free Feral from Northern Italy, crafted from fermented beet, hops, and Sichuan pepper, pairs impeccably with the miso-roasted sea bass featuring a crispy skin. As an additional side, a small sea bass toastie is served, topped with cubes of smoked eel from Burgerveen. For dessert, diners enjoy Dutch marinated cherries with white chocolate and Madagascar vanilla ice cream. Given all this culinary excellence, it is no surprise that La Provence boasts a highly loyal clientele that returns frequently. We certainly do as well. The score drops to 86.

Chef-owner André van Alten and hostess-sommelier Tanja Klok have been guaranteeing a top-tier gastronomic experience for over fifty years. The interior of La Provence is fairly modern, chic, and spacious, featuring comfortable lounge chairs and impeccably set tables with meticulous attention to detail. A relaxed, pleasant atmosphere prevails, and the restaurant is busily filled with guests of all ages. In the open kitchen, classic French cuisine is prepared with contemporary influences and seasonal ingredients. Surprising and full of flavor. Starter: Balfegó bluefin tuna with green strawberries, tomato broth, myoga (Japanese ginger), and finger lime. Served separately is a small rice wafer with nori and expertly prepared tuna tartare. Delicious and truly a feast for the eyes! Perfectly harmonizing with a glass of Mosel Forstmeister Geltz 2022 Zilliken Saarburg from Germany. A fine recommendation. The main course features super-tender lamb. Served in slices alongside artichoke, padron peppers, chanterelles, pine nuts, and a robust reduced lamb jus. Also on the plate are a small dolma of minced lamb wrapped in grape leaves and ravioli filled with braised lamb neck and Parmesan cheese. The Valautin Garnacha Bodega Ca Di Mat 2021 from Spain proves to be an excellent pairing. For dessert, there is a little masterpiece crafted from Manjari chocolate, Tahitian vanilla, raspberries, elderflower ice cream, and warm chocolate sauce. Simply flawless. Throughout the entire meal, the service remains friendly, professional, and attentive. The ranking drops considerably to position 85.

A long-standing staple in this guide and now an indispensable part of Dutch gastronomy. Fine dining restaurant La Provence in Driebergen, founded in 1974 by Anton and Wenny van Alten and now helmed by son and chef André van Alten alongside his wife, hostess-sommelier Tanja Klok, enjoys a devoted clientele that deeply values the exceptional cuisine prepared by André and his team. Dining is highly comfortable in the elegant, contemporary main hall, where linen-draped tables are generously spaced to guarantee privacy. André’s kitchen delivers refined dishes grounded in classical technique and enriched with international influences. Every plate is artfully composed yet free of superfluous garnishes, keeping pure flavor front and center. The menu features a rotating multi-course seasonal tasting menu. For a supplement, the dessert course can be swapped for a curated selection from the cheese trolley. An à la carte list offering classics and seasonal specials is also available. On weekends, only the tasting menu is served. We taste a quintessential classic from the menu: exceptionally tender lamb loin cooked beneath a thick salt crust, accompanied by morels and a bold lamb jus. Pure flavor in its most refined form. We also savor substantial morel caps stuffed with 'nduja, a spicy soft sausage from Calabria, Italy, paired with a lush, savory, and peppery espuma of époisses cheese. Pouring in the glass is a generous 2017 Bourgogne from Domaine Henri Boillot. Perfection. Rises to 76.

The stylish, contemporary yet warm dining room, the kitchen that delivers exquisitely prepared, vibrantly presented dishes, and the professional service position this restaurant, run by owner-chef André van Alten and his wife, hostess-sommelier Tanja Klok, among the very best. We are welcomed to the sunny outdoor terrace, where tables are dressed in white linens amid flowers and conifer hedges, and we sample welcome bites such as tom kha gai with sea bass and lime, prawns with saffron and nori, and a crispy cylinder of olive and pointed pepper. Next comes a slice of mackerel accompanied by a soup of strawberry, rhubarb, laver, and tomato (served with a straw): the tone is set, and here the cooking is exceptionally flavorful. From the house menu we select the Zeeland hamachi with pickled mussel, asparagus, accents of green apple, and a dressing of manzanilla sherry and lemon balm. Brininess and bright acidity harmoniously combined: a magnificent flavor. This is followed by a scallop with a briefly poached oyster, kombu, and beurre blanc: equally stunning. An intermezzo features morels stuffed with Calabrian nduja sausage, smoked almonds, chicken, wild garlic, and pearls of frozen époisses: an unexpected flavor bomb. The main course is lamb from the Kromme Rijn region, cooked to perfect tenderness and served with artichoke, smoked garlic, and pommes soufflées, plus a beef stew ball and a small jug of wonderfully rich lamb jus. The meal concludes with a vibrant dessert featuring flavors of strawberry, clementine, chocolate, and orange blossom. Second hostess and sommelier Annemarie Nijhoff – winner of the National Hennessy Hospitality Award 2020 – presents a wine pairing with the dishes, ranging from German riesling, through Basque txakoli and French (lightly chilled) pinot noir, to Italian barbera. Surprising and thrilling. La Provence ranks 79th on the Lekker Top-100.

Owner-chef André van Alten and hostess-sommelier Tanja Klok have been delivering undiminished quality for years at their fine dining restaurant on Hoofdstraat in Driebergen. André prepares classic French cuisine but is not afraid to incorporate contemporary cooking techniques. The welcome from the young kitchen brigade is exceptionally warm, and in the chic, understated ambiance, we take our seats at carefully set tables. Right away, we notice one point of attention: the modern, sleek bucket chairs are stunning to look at, but not particularly comfortable. Especially not after a long dinner. That should be addressed, because otherwise, from the moment we walk in until we are seen out, every aspect is top quality. The multi-course menu opens with warm scallops, pattypan squash, and cockles accompanied by green and yellow zucchini and a lightly tangy aguachile. The acidity and salinity blend into an impressive harmony. This is followed by a lovely portion of sea bass with crispy skin, resting under a smoked butter foam and artichoke barigoule. Excellent. We continue with a langoustine tail, surrounded by flavor-packed elements like slowly cooked pork belly with kohlrabi and a robust, clear shellfish consommé. The free-range duck breast is carved. The meat is beautifully seasoned and served with a rich jus. On a separate small plate comes a quenelle of stew on a soft herbal biscuit. Granola and celeriac provide the perfect balance. We pair it with a Cabernet Franc Saumur-Champigny. It’s not inexpensive, but a fair price for this caliber. Bravo!

Owner-chef André van Alten and hostess-sommelier Tanja Klok strive for perfection in this modern restaurant, where the highest quality of what is served takes precedence. In the dining room, characterized by dark-painted walls and punctuated here and there by striking artworks, the round tables are carefully set with linen tablecloths. The cutlery gleams and the glassware sparkles. The tub chairs are comfortable to sit in, though somewhat difficult to slide around. André enjoys cooking dishes that are surprising and packed with flavor. They exclusively use daily fresh, seasonal produce, and the menus change regularly throughout the seasons. Whenever possible, they cook with local ingredients, such as lamb from the Heuvelrug region and foraged mushrooms. À la carte options are also available. Tanja proves to be a passionate and cheerful hostess who, alongside her attentive service staff, delivers a delightful culinary experience in an approachable and relaxed atmosphere. Want to stay overnight? You can do so at the historic estate, Sterkenburg. An elaborate breakfast served in the dining room of the Tuinmanshuis is also an option. For the time being, La Provence offers a catering service on weekends until they can resume operating at full seating capacity.

In this fairly modern restaurant, owner-chef André van Alten and hostess-sommelier Tanja Klok deliver a gastronomic top-tier evening. We discover this right from the amuse-bouches: a rice crisp with Indian curry, sweet potato and lime cream (a beautiful flavor combination), and a corn waffle. There is also tomato salsa with jalapeño pepper and a crispy cylinder filled with tuna, dashi, and furikake. Later, we are served hummus with grains and seeds, along with goat cheese balls featuring dried and pickled veal heart. Wonderful. For the starter, we taste the 'golden egg'. The egg is poached, stands upright in risotto, and features a golden layer on which black truffle is shaved. Delicious, and what a feast for the eyes! Perfectly harmonizing with the glass of Saint-Aubin Gérard Thomas, 2017: that is exactly how a Burgundy should taste. Equally refined is the foie gras, served both warm and cold, with green asparagus and chanterelles. Bathed in a sauce of orange, ponzu, and soy, it forms a delightful combination. The pan-seared liver is crispy on the outside and succulent on the inside. The accompanying wine is an Alsace Klevener de Heiligenstein 2017, fresh with a hint of sweetness—a good recommendation from Tanja. Next comes turbot with asparagus, salt marsh vegetables, miso, and beurre blanc, where the crispy sea kale is truly a standout. The morels are also surprisingly delicious alongside it. The Saint-Aubin shines in this pairing. On the other plate, Holsteiner beef with melon shoots, almonds, pan-fried foie gras, and black truffle. Beautifully complementing the David & Nadia 2017, a full-bodied red wine from Swartland, South Africa. To finish, strawberries with sorrel and Timut pepper. La Provence drops to 72nd place in the Top 100 due to crowding.

For over forty years, a staple on the Utrecht Hill Ridge. Developed by Anton van Alten from a café to a bistro and ultimately to a restaurant. And now refined by his son André into a gastronomic meeting point. Featuring a recently refreshed interior. One of the amuse-bouches evokes that history: a nasi slice! But a very tasty one, as a nod to the snack bar of days gone by. Clever. After other amuses such as a liquorice drop bonbon with beetroot and hung curd, we taste a dish featuring crab, yuzu, blood orange, radish, and béarnaise sauce. A delicious, fresh-tart greeting from the open kitchen of owner-chef André. Hostess-sommelier Tanja Klok pairs it with a classic old-school Soave: Pra, made from 100 percent Garganega grapes from Veneto. A lovely companion. Next, scallops with chive blossoms, asparagus, morels, and beurre blanc. The shellfish cooked to perfection, forming a fantastic flavor combination together with the accompaniments. In the glass, a full-bodied Spanish Cantayano from straw-yellow Verdejo Cantalapiedra, 2016. Pigeon is the main course. With its own jus, the thigh perfectly grilled and brought to the table on a mini barbecue, alongside parsnip cream and a few pieces of onion. A somewhat sparse accompaniment. The wine paired with it is another home run: an Austrian Zweigelt from Umathum Burgenland, 2015. We close the dinner with cheese: a choice of around 25 different varieties, each individually explained. Followed by: ice cream made from goat yogurt, cardamom, vanilla, and a sea buckthorn jelly. Accompanied by flavors of dark and white chocolate and mousses. La Provence rises to 71.

The building on the main road is dark on the outside but trendily and tastefully furnished inside. Linen on the tables, open kitchen. The courtyard terrace features large parasols, surrounded by tall conifers. Things get off to a great start. The cuisine of owner-chef André van Alten takes inspiration from abroad, as shown by the amuse-bouches: a roll with Greek salad, a dumpling with goat cheese and five-spice powder, and a Mexican taco with guacamole and homemade sambal. Beautiful, spicy flavors. Plus tomato with verbena and flat cheese, subtle, balanced, refined. For the starter, we taste three preparations of langoustine. All flavors come through generously in the robust bisque, in the warm and savory langoustine with salty greens, and in the cold preparation with lime. The plates are a feast for the eyes. Like the prawn cracker with its scaly texture and shell of langoustine mousse. Chenin Blanc (La Paleine, Saumur) is a fitting companion. The chef loves the sea. He combines Oosterschelde shrimp with smoked butter sauce, samphire, and lamb's lettuce. The accompanying wine, a Grenache Blanc with Viognier from L’Arbre Blanc (Petit Roubié), holds its own well against this robust seafood dish. After a pre-dessert of elderflower granita with rhubarb and shavings of white chocolate, we taste tropical fruit with yuzu, white chocolate, and atsina cress. Deliciously fresh and fruity with various soft textures. Beautifully presented as well. Hostess-sommelier Tanja Klok serves a not-too-sweet Mosel Riesling from Alexander Loersch with a lower alcohol percentage. Nicely crisp and supportive of the tropical fruit. A pleasant surprise. La Provence is professional across the board: it rises four places to 72.